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Shrimp Rice Bowls with Spicy Mayo

Shrimp Rice Bowls with Spicy Mayo
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A quick and healthy bowl featuring perfectly seasoned shrimp over fluffy rice with fresh veggies and a creamy, zesty spicy mayo sauce.

  • Author: Daniel Carter
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Ingredients

Scale

1 lb medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
½ cup mayonnaise
1–2 tablespoons sriracha (adjust to taste)
1 teaspoon lime juice
2 cups cooked jasmine or brown rice
1 tablespoon rice vinegar (optional)
1 cup shredded carrots
1 avocado, sliced
1 cup cucumber slices
2 green onions, chopped
2 tablespoons sesame seeds (optional)
Soy sauce or tamari for drizzling (optional)

Instructions

  1. In a small bowl, mix mayonnaise, sriracha, and lime juice to make the spicy mayo. Set aside.
  2. Pat shrimp dry. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne.
  3. Heat a skillet over medium-high. Cook shrimp for 2-3 minutes per side until pink and opaque.
  4. If desired, toss warm rice with rice vinegar. Divide rice among bowls.
  5. Top rice with cooked shrimp, shredded carrots, avocado slices, and cucumber.
  6. Drizzle with spicy mayo. Garnish with green onions, sesame seeds, and a drizzle of soy sauce if using.

Notes

  • For a lighter sauce, substitute half the mayonnaise with plain Greek yogurt.
  • Shrimp cook quickly; avoid overcrowding the pan to get a good sear.
  • Prepare all vegetables before cooking the shrimp for a fast assembly.
  • Leftover components store best separately in the fridge for 3-4 days.

Nutrition

Find it online: https://prepmealkitchen.com/shrimp-rice-bowls-with-spicy-mayo/